2 cups long-grained white rice
2 cups water
2 quarts whole or low-fat milk
1 cup granulated sugar
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1). Place the rice in a bowl with enough hot water to cover it completely. Seal bowl with plastic wrap and let stand, at room temperature, for six to eight hours, or overnight.
2). The next day, strain rice through a colander, discarding water.
3). Place one cup water and two cups milk in blender with one cup of rice. Blend until liquified. Pour into a pitcher. Repeat with other half of milk, water and rice.
4). Pour through a strainer to remove extra rice pulp. Mix in sugar, vanilla and cinnamon and stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.
Makes 2 1/2 quarts.
Source: Recipe provided by Ann Hazard and adapted from Mexgrocer.com
Date: March 7, 2003